Mediterranean pasta salad



This is a very easy to make pasta salad that you can quickly put together for a light meal. Double up the quantities and pack the leftovers for next day's lunch. You can use any type of pasta you prefer, organic, gluten-free, whole-grain, quinoa pasta etc. Soak 1 cup of chickpeas overnight, then boil in plenty of water or use canned chickpeas. 

Ingredients (serves 6)
- 500 g small pasta of your choice (conchiglie, farfalle, rotini etc.)
- 2 cups boiled chickpeas, drained
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 orange or green pepper, diced
- 8 cherry tomatoes, cut in half
- 1 small red onion, minced
- 1 garlic clove, mashed (optional)
- a handful kalamata olives
- 200 g (vegan) feta, crumbled
- a handful fresh oregano leaves
- a handful fresh basil leaves, chopped
- 1 teaspoon dry oregano
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons extra virgin olive oil
- sea salt and pepper, to taste

Boil the pasta 'al dente' according to the instructions on the packaging. Drain the pasta in a colander and rinse with cold water, then allow to drain completely. In a large bowl, combine the pasta with the remaining ingredients and toss gently to combine. Taste and adjust seasonings to your preference and enjoy!



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